Wednesday, September 23, 2009

Ravioli with Arugola and Dried Tomatoes Pesto

Marcowebmaster, while visiting this blog - what a  snooper! :)), wandered around my blog roll. And he discovered "Arugula and dried tomatoes pesto " that Paoletta published on her blog Anice e Cannella (Anise & Cinnamon). We liked it so much that we have already made it three or four times. We will always be grateful to our dear Paoletta for sharing the pesto recipe with the web.

 A few days ago I started wondering is this pesto could be used as filling for ravioli and if cooking would spoil it.  Last night we tried.  Excellent!  If you like making pasta at home I suggest you try it.



For the egg pasta per person

110 g. of  flour, *
1 egg.

Use a work board. Make a well in the centre of the flour. Beat the eggs. Fold in and start mixing with the flour working outword from the centre. Knead the dough until ingedient are mixed together , but no more. Cover with a plate so the surface does not dry out and set it aside to rest for about 20 - 30 minutes.

 Roll out the dough using a rolling pin or a pasta rolling machine and form the ravioli with the arucola filling.

 * quantity is only indicative because the flour can absorb more or less liquid.

per il Pesto di Rucola di Anice & Cannella Arugula Pesto for the Anice & Cannella


100 gr of arugola,
160 grams of dried tomatoes drained,
50 grams of pine nuts,
6 tablespoons parmesan cheese
E.v.o. oil - enogh to get an almost creamy texture.

Take the arucola and the sundried tomatoes and blend together . Add parmesan cheese, pine nuts, olive oil and a pinch of salt. If you have some good pepper, dust  some directly on the ravioli after serving.

About this pesto Paoletta says, "This pesto is quite simple but very tasty, do try it: it's really nice! The beauty of  pesto is that it can be prepared while the water boils and the pasta cooks. It keeps in the refrigerator for about a week covered with oil in a tightly closed jar. "

NOTE: If you want to use this pesto to dress pasta, at the last minute add a tblspn of cooking water per person to the pesto, mix and then dress the pasta in a large pan or bowl.

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